A convection oven functions much the same way as a regular oven, except that a convection oven contains a fan that constantly circulates the heat evenly throughout the oven. Winter squash varieties such as pumpkin, butternut, acorn and Hubbard are good candidates for convection oven cooking. Baking winter squash in a convection oven is essentially the same as baking the squash in a regular oven. The primary difference is that because of the constant heat circulation, the squash bakes a bit quicker and at a slightly lower temperature.
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Preheat the convection oven to 325 to 375 degrees Fahrenheit. This is 25 degrees lower than the cooking temperature for a regular oven.
Scrub the squash under cool water. If necessary, use a soft vegetable brush to remove stuck-on dirt or film.
Place the squash on a cutting board. Use a sturdy knife to cut the squash in half lengthwise. If desired, cut the squash into serving-size pieces.
Scrape the seeds and pulp from the squash's center cavity.
Line a shallow baking pan with aluminum foil. Spray the foil with nonstick cooking spray. Don't use a pan with high sides, as this will prevent hot air from circulating around the squash.
Place the squash halves in the pan with the cut side facing down. Add about 1/4 inch of water to the bottom of the pan.
Cook the winter squash until it is fork-tender. Large halves cook in about 30 to 35 minutes, while smaller chunks require 10 to 20 minutes, depending on the size of the pieces.
Serve the squash with toppings such as salt and pepper, butter, brown sugar or maple syrup.